Zucchini Tortellini

by Alma van Oudheusden

Ingredients (for 6 servings):

• 4 zucchinis
• 2/3 onions
• 1 kg fresh tortellini, filled with for example basil or spinach & ricotta
• 1 can of beans of choice, for example cannellini or lima beans
• 2 bouillon cubes
• 2 sizeable tablespoons of Italian herbs
• half glass of water, ca. 100ml
• plenty of water to cook the pasta
• salt and black pepper to taste
• optional: a dash of cooking cream
• serving suggestion: nice with shredded cheese, and/or vegetarian fried bacon

Other equipment:

• Large pot with lid for zucchini sauce
• Pot for pasta
• Water cooker (optional)
• Blender/handmixer

Instructions:

Turn on the water cooker with the water for the pasta.

Dice the onions and fry them until glazed. Meanwhile, dice the zucchinis and bake them along with the onions for a few minutes.

Turn the heat mid-high and add the half glass of water. Add the bouillon cubes, Italian herbs and pepper, and leave to simmer for a while with the lid on the pot. 

Stir every few minutes and check whether the zucchini has softened after 10-15 minutes.

If the zucchini is soft enough (no resistance when you press a fork in it), you can turn off the heat. Wait until most of the steam has gone.

Meanwhile, you can cook the fresh pasta. Add boiling water to the pasta, bring to a boil again, and follow the instructed cooking time. For fresh pasta, this will take only about 3 minutes. 

Blend the zucchini-onion in the pot. Taste, and add additional pepper or herbs if needed. You can add cheese and cooking cream now, or wait until serve. 

Drain the cooked tortellini, and add these to the sauce, together with the can of beans. Leave the pot on the fire for a few more minutes on low heat so the beans are warmed up as well. 

Serve with cheese. 

Bon appetite!